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Easy Peasy Cheesy Velveeta Queso Dip
Creamy, cheesy, spicy, queso. Yum!
I call it queso because that's the Spanish word for cheese. Our favorite Mexican food restaurants are where we are used to eating this amazing delicacy!
Queso dip, however, is not just cheese, but different types of melted cheeses combined with onions, tomatoes, peppers, and jalapenos for a creamy, spicy concoction to dip your chips into and eat on top of just about any Mexican dish.
I'm from Texas where Mexican food restaurants and what they call "Tex-Mex" food are very prevalent. That's probably also where I developed my love for Mexican food dishes like burritos, tacos, enchiladas, quesadillas, etc. cam from.
It was only natural to fall in love with a dish at a restaurant and try and make it at home. With the invention of Velveeta and Rotel, this has become even easier to do!
I think my absolute favorite way to eat it is smeared into a fresh flour tortilla that is folded over. Yum! My mom used to give these to me all the time when I was younger.
I'm definitely going to make sure that this is a tradition I uphold with my own little ones! let's get to cooking!
- 1 pound (half a large package) Velveeta cheese
- 1 (15oz) can Rotel diced tomatoes and chilies
- Fill a small pot about halfway with water.
- You will want enough to boil under your double broiler without overflowing the pot, but not so little that it dissolves halfway through the cooking process.
- Set it on the stove and place your double broiler pan on top.
- Remove your Velveeta from the refrigerator.
- If you have purchased the 2 pound (32 ounce) block, you will only need half for this recipe.
- Slice your block into long slices with a sharp knife on a cutting board.
- Then into long strips, before cutting each strip into smaller pieces.
- Drop all of your Velveeta squares into your double broiler.
- Set your heat to medium, as you want your cheese to cook slow but not too slow.
- In the meantime, open a can of Rotel diced tomatoes and green chilies.
- Add the contents of your can, and the liquid inside into your double broiler with your Velveeta.
- Mix everything together well.
- As you cheese starts to melt (slowly), you will want to continue mixing your ingredients so that they do not burn.
- This will take approximately 10-15 minutes to thoroughly cook down.
- Just make sure to keep an eye on it through the cooking process.
- You will know that your cheese dip is ready when all of the Velveeta chunks have completely melted into your mixture.
- Eat with chips, tortillas, fruit, veggies, or anything else you can think of!
|Serving size: 1/4 cup of queso|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 3 g||15%|
|Carbohydrates 3 g||1%|
|Sugar 0 g|
|Fiber 0 g|
|Protein 4 g||8%|
|Cholesterol 18 mg||6%|
|Sodium 379 mg||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
So making queso is one of those sensitive things to make, like making deviled eggs, that takes some practice to make without burning it.
I've got to admit that this has taken me a while to figure out, as my husband has been the resident queso maker in the house (as with our stirfry dishes).
But I have had to venture out and figure it out myself in order to be able to enjoy it without my husband around, or at least have it ready for when he got home.
We have both burned it at one point or another, and finally discovered this method for making it most successfully without much effort.
By cooking it slowly on the stove in a double broiler, we are able to make it every time by just cooking it slowly and continuously watching it. Now it comes out perfect regardless of who makes it!
With a little practice, you can do it too! Good luck!
What is your favorite way to use cheese dip?
© 2014 Victoria Van Ness